Sussex Pond Pudding

Mix together the flour, salt and suet together. Add the milk, just enough to bring the dough together.

On a lightly floured surface roll the dough out to a 30cm circle. Cut a quarter out of the circle and put to one side for the lid.

Grease a 1 litre pudding basin with butter, then line with the larger piece of dough, flattening it at the bottom and joining the edges where the quarter was taken out.

Quickly mix the butter and sugars together and put half in the bottom of the pastry case. Roll the lemons on a work surface to release the juices and then prick them all over with a cocktail stick or skewer.

Nestle the lemons in the butter sugar mixture and then top with the remaining mixed butter and sugar.

Roll the remaining pastry to a disc that fits the top of the pudding basin. Brush the edge of the pastry in the pudding basin with water and then lay over the lid, press the edges of the dough together to seal and trim any excess pastry.

Place a piece of baking paper on top of a sheet of foil both bigger than the top of the pudding basin by an extra 5cm. Holding them together fold a pleat in the centre to allow for expansion, then place baking paper side down on top of the basin. Tie under the rim of the basin with string and securely tie. Before cutting the string take it over the top and secure on the other side to form a handle. Trim any excess paper and foil.

Place the basin into a large saucepan and pour boiling water into the pan so that it comes two thirds of the way up the basin.

Cover the saucepan with a lid and cook over a low heat for 4 hours, checking from time to time and topping up the water level.

Remove the basin from the pan and leave for 10 minutes before turning out onto a plate.  Serve ensuring everyone gets some lemon and the lovely sauce and serve with cream.